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Lei X, Wang S, Li Y, Han H, Zhang X, Mao X, Ren Y. The multi-scale structure changes of γ-ray irradiated potato starch to mitigate pasting/digestion properties. Food Res Int 2024; 178:113931. [PMID: 38309903 DOI: 10.1016/j.foodres.2024.113931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The comprehensive understanding of multi-scale structure of starch and how the structure regulates the pasting/digestion properties remain unclear. This work investigated the effects of γ-ray irradiation with different doses on multi-scale structure and pasting/digestion properties of potato starch. Results indicated that γ-ray at lower doses (<20 kGy) had little effect on micromorphology of starch, increased mainly the amylose content and the thickness of amorphous region while decreased crystallinity, double helix content and lamellar ordering. With the increase of dose, the internal structure of large granules was destroyed, resulting in the depolymerization of starch to form more short-chains and to reduce molecular weight. Meanwhile, amylose content decreased due to the depolymerization of amylose. The enhanced double helix content, crystallinity, lamellar ordering and structural compactness manifested the formation of the thicker and denser starch structure. These structure changes resulted in the decreased viscosity, the increased stability and anti- digestibility of paste.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yali Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Hui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xinying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xiaoyun Mao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, PR China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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2
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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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3
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Bashir S, Farooq Z, Zafar S, Tufail T, Ain HBU, Hussain M, Al Jbawi E, Saha P, Kumar R, Nyarko RO. Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:1263896. [PMID: 38124783 PMCID: PMC10733000 DOI: 10.1155/2023/1263896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/26/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
The current study is aimed at modifying the structural makeup of potato starch through the application of heat and moisture to better control the postprandial glycemic response. Heat-moisture treatment (HMT) was used to prepare potato starch using different moisture levels and temperatures. The samples were digested with pancreatin to determine the % of easily digestible, slowly digestible, and resistant starch. Subjects were given pudding made with HMT potato starch, and their postprandial glycemic response was tracked by measuring their blood glucose levels. In addition, incremental and total incremental areas under the curve (IAUC, TIAUC) were also assessed. The current findings of in vitro enzymatic digestibility of potato starch showed inconsistent results as measured at different time intervals. Adding moisture and heating the mixture to 30 and 70°C both increased the amount of rapidly digestible starch in all of the treatments from 20 to 40%. The maximum value of slowly digestible starch was 43.63% when the sample was heated to 30°C with a moisture content of 30%. The highest value (68.46%) for resistant starch was achieved at 20% moisture level and 30°C. After eating pudding, blood sugar spiked for the first 60 and 90 min before gradually dropping off over the next 240 min. As a whole, the highest IAUC and TIAUC values, as well as the glycemic index and load, were observed in potato starch heated to 70°C, which contained 40% moisture. Most parameters achieved their highest values when 40% moisture was added and the heat was applied at 70°C.
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Affiliation(s)
- Sadaf Bashir
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zubair Farooq
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sobia Zafar
- Services Hospital, Jail Road, Lahore, Pakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Huma Bader Ul Ain
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | | | - Purabi Saha
- Department of Pharmaceutical Chemistry, ISF College of Pharmacy, Moga, Punjab, India
| | - Roshan Kumar
- Department of Pharmacy, Shree Dev Bhoomi Institute of Education Science and Technology, Dehradun, Uttarakhand, India
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4
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Zheng J, Zhao W, Liu X, Liang W, Zheng Y, Ge X, Shen H, Li W. Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties. Int J Biol Macromol 2023; 251:126384. [PMID: 37595714 DOI: 10.1016/j.ijbiomac.2023.126384] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/02/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Electron beam irradiation (EBI) is an environmentally friendly physical modification technology. In this study, pea starch nanocrystals (SNC) were prepared by EBI-assisted pretreatment, and investigated the effects of EBI on the multiscale structure and physicochemical properties of SNC. EBI-assisted pretreatment didn't change the particle morphology, crystalline type and FT-IR spectra of SNC. However, EBI-SNC's relative crystallinity and short-range orderliness index (R1047/1022) significantly increased with increasing irradiation dose (5 KGy-20 KGy). In addition, EBI-assisted pretreatment caused the long chains of SNC's amylopectin to break into short chains. Moreover, EBI-assisted treatment significantly reduced the mean size, molecular weight, apparent amylose content, swelling power and SDS + RS content of SNC, while increasing the solubility, zeta potential and RDS content. Furthermore, the flow properties of the EBI-SNC samples were increased. The results show that EBI effectively changed the structural and functional properties of SNC, and the excellent functional properties are expected to broaden the application range of SNC.
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Affiliation(s)
- Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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5
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Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chem X 2023; 19:100771. [PMID: 37780299 PMCID: PMC10534100 DOI: 10.1016/j.fochx.2023.100771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 10/03/2023] Open
Abstract
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746–73461, Iran
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Bengi Hakgüder Taze
- Usak University, Faculty of Engineering, Department of Food Engineering 1 Eylul Campus, 64000 Usak, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mehvish Habib
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Monica R. Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiștilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900, Pelotas, RS, Brazil
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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6
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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7
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Smita M, Meera K, Sundaramoorthy H, Jha D, Mohan BC, Pavithraa G, Reddy CK. Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1621-1632. [PMID: 37033314 PMCID: PMC10076485 DOI: 10.1007/s13197-023-05709-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
In recent years, food irradiation using γ-rays is one of the most valuable practices for insect disinfestation in rice grains for extended shelf life. In this study, flours from four pigmented rice cultivars were exposed to γ-irradiation using 60Co at different doses (0, 5, 10, and 15 kGy). The impact of γ-irradiation on the physico-chemical, functional, and morphological characteristics of pigmented rice flours were analyzed. Results revealed that reduction in amylose content, pH, bulk density, tapped density, and syneresis, while solubility, water absorption capacity, and swelling power values increased significantly (p < 0.05). Pasting characteristics of pigmented rice flours also reduced after exposure to γ-irradiation. Morphological features of pigmented rice flour granules revealed no evidence of physical destruction after irradiation except for black kavuni flour. The structural analysis by FTIR confirms no effect of γ-irradiation on pigmented rice flours. Overall, the study revealed that irradiated pigmented rice flours with enhanced functional properties of less than 10 kGy can be effectively used in the development of value-added rice-based food products considering all the beneficial and safety aspects. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05709-z.
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Affiliation(s)
- M. Smita
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - K. Meera
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | | | - Dolly Jha
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - B. Chander Mohan
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - G. Pavithraa
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Chagam Koteswara Reddy
- Department of Microbiology and Food Science & Technology, School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045 India
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8
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Lei X, Yu J, Hu Y, Bai J, Feng S, Ren Y. Comparative investigation of the effects of electron beam and X-ray irradiation on potato starch: Structure and functional properties. Int J Biol Macromol 2023; 236:123909. [PMID: 36871691 DOI: 10.1016/j.ijbiomac.2023.123909] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/05/2023] [Accepted: 02/27/2023] [Indexed: 03/07/2023]
Abstract
Electron beam (particle radiation) and X-ray (electromagnetic radiation) without radioisotope in the application of material modification have received increasing attention in the last decade. To clarify the effect of electron beam and X-ray on the morphology, crystalline structure and functional properties of starch, potato starch was irradiated using electron beam and X-ray at 2, 5, 10, 20 and 30 kGy, respectively. Electron beam and X-ray treatment increased the amylose content of starch. The surface morphology of starch did not change at lower doses (< 5 kGy), but starch granules were aggregated with the increase of doses. All treatments decreased crystallinity, viscosity and swelling power but increased solubility and stability properties. The effects of electron beam and X-ray on the starch had a similar trend. Unlike X-ray, electron beam destructed the crystallinity of starch to a lesser extent, thereby increasing thermal stability and freeze-thaw stability. Furthermore, X-ray irradiation at higher doses (> 10 kGy) resulted in outstanding anti-retrogradation properties of starch compared with electron beam treatment. Thus, particle and electromagnetic irradiation displayed an excellent ability to modify starch with respective specific characteristics, which expands the potential application of these irradiations in the starch industry.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Shuo Feng
- College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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9
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Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder. Int J Biol Macromol 2023; 235:123898. [PMID: 36870655 DOI: 10.1016/j.ijbiomac.2023.123898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 02/19/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.
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10
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Almugren K, Abdul Sani S, Jaafar M, Mohamad A, Shafiqah AS, Bradley D. The effect of acute gamma radiation onto growth media for mother culture of a Volvariella mushroom. Radiat Phys Chem Oxf Engl 1993 2023. [DOI: 10.1016/j.radphyschem.2022.110549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Impact of gamma irradiation on structural, thermal, and rheological properties of talipot palm (Corypha umbraculifera L.) starch: a stem starch. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Rostamabadi H, Rohit T, Karaca AC, Nowacka M, Colussi R, Feksa Frasson S, Aaliya B, Valiyapeediyekkal Sunooj K, Falsafi SR. How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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14
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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15
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Khatir NM, Sabbagh F. Green Facile Synthesis of Silver-Doped Zinc Oxide Nanoparticles and Evaluation of Their Effect on Drug Release. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15165536. [PMID: 36013672 PMCID: PMC9414952 DOI: 10.3390/ma15165536] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 05/14/2023]
Abstract
Silver doped zinc oxide nanoparticles (ZANPs) were synthesized by the gelatin mediated and polymerized sol-gel method, and a calcination temperature of 700 °C was applied for 2 h. X-ray diffraction (XRD), FESEM, TGA, DSC, and EDS were performed to study the structure of the prepared nano-powders. Both cubic silver and hexagonal ZnO diffraction peaks were detected in the XRD patterns. The XRD results, analyzed by the size strain plot (SSP) and Scherrer methods, showed that the crystalline sizes of these nanoparticles increased as the Ag concentration increased. The results were observed via transition electron microscopy (TEM), where the particle size of the prepared samples was increased in the presence of silver. Catechin was chosen as a drug model and was loaded into the hydrogels for release studies. The drug content percentage of catechin in the hydrogels showed a high loading of the drug, and the highest rate was 98.59 ± 2.11%, which was attributed to the Zn0.97Ag0.03O hydrogels. The swelling of the samples and in vitro release studies were performed. The results showed that Zn0.91Ag0.09O showed the highest swelling ratio (68 ± 3.40%) and, consequently, the highest release (84 ± 2.18%) within 300 min. The higher amount of silver ions in the hydrogel structure causes it to enhance the osmotic pressure of the inner structure and increases the relaxation of the structure chain.
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Affiliation(s)
- Nadia Mahmoudi Khatir
- Department of Biotechnology, Faculty of Biological Sciences, Alzahra University, Tehran 1993891176, Iran
- Correspondence: (N.M.K.); (F.S.); Tel.: +98-21-8569-2734 (N.M.K.); +82-10-4143-6256 (F.S.)
| | - Farzaneh Sabbagh
- Department of Chemical Engineering, Chungbuk National University, Cheongju 28644, Korea
- Correspondence: (N.M.K.); (F.S.); Tel.: +98-21-8569-2734 (N.M.K.); +82-10-4143-6256 (F.S.)
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16
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Lee JS, Akanda JH, Fong SL, Siew CK, Ho AL. Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch. Molecules 2022; 27:molecules27154838. [PMID: 35956797 PMCID: PMC9369607 DOI: 10.3390/molecules27154838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 11/24/2022] Open
Abstract
The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.
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Affiliation(s)
- Jau-Shya Lee
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (C.K.S.); (A.L.H.)
- Correspondence:
| | - Jahurul Haque Akanda
- Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Drive, M/S 4913, Pine Bluff, AR 71601, USA;
| | - Soon Loong Fong
- ITS Nutriscience Sdn Bhd, 2, Jalan Sg. Kayu Ara 32/38, Berjaya Industrial Park, Shah Alam 40460, Selangor, Malaysia;
| | - Chee Kiong Siew
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (C.K.S.); (A.L.H.)
| | - Ai Ling Ho
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (C.K.S.); (A.L.H.)
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17
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The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and induces different properties of the product during exposure. Mechanical properties of the agricultural products and their derivatives represent the key indicator of acceptability by the end-user. This paper surveys the recent findings of the influence of UV-C on the stress response and physiological change concerning the mechanical and textural properties of miscellaneous agricultural products with a specific focus on a potato tuber. This paper also reviewed the hormetic effect of UV-C triggered at a different classification of doses studied so far on the amount of phenolic content, antioxidants, and other chemicals responsible for the stimulation process. The combined technologies with UV-C for product quality improvement are also highlighted. The review work draws the current challenges as well as future perspectives. Moreover, a way forward in the key areas of improvement of UV-C treatment technologies is suggested that can induce a favorable stress, enabling the product to achieve self-defense mechanisms against wound, impact, and mechanical damage.
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18
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Impacts of electron-beam-irradiation on microstructure and physical properties of yam (Dioscorea opposita Thunb.) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Tran MQ, Nguyen VB, Tran XA. Gamma radiation modification of cassava starch and its characterization. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Minh Quynh Tran
- Hanoi Irradiation Center Vietnam Atomic Energy Institute Hanoi Vietnam
| | - Van Binh Nguyen
- Hanoi Irradiation Center Vietnam Atomic Energy Institute Hanoi Vietnam
| | - Xuan An Tran
- Hanoi Irradiation Center Vietnam Atomic Energy Institute Hanoi Vietnam
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20
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Hahor W, Thongprajukaew K, Nuntapong N, Saekhow S, Rungruangsak-Torrissen K, Dumrongrittamatt T, Phonchai A. Partial pretreatment of ingredient mixture effectively improved feed chemical composition, physicochemical properties and in vitro digestibility. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Ic E. Quantitative viscosity determination in irradiated major spices (black pepper, cardamom, cinnamon, ginger, and turmeric) by using a vibro viscometer for long-term storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Sunder M, Mumbrekar KD, Mazumder N. Gamma radiation as a modifier of starch – Physicochemical perspective. Curr Res Food Sci 2022; 5:141-149. [PMID: 35059645 PMCID: PMC8760443 DOI: 10.1016/j.crfs.2022.01.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/30/2021] [Accepted: 01/02/2022] [Indexed: 11/06/2022] Open
Abstract
Starch is one of the most common and abundantly found carbohydrates in cereals, roots, legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is present in the amyloplasts of plants. Native starch comprises amylose, a linear α-glucan having α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. Due to the low solubility, high viscosity, and unstable pasting property of native starch, it has been restricted from its application in industries. Although native starch has been widely used in various industries, modification of the same by various chemical, enzymatic and physical methods have been carried out to alter its properties for better performance in several industrial aspects. Physical modification like gamma radiation is frequently used as it is rapid, penetrates deeper, less toxic, and cost-effective. Starch when irradiated with gamma rays is observed to produce free radicals, generate sugars owing to cleavage of amylopectin branches, and exhibit variation in enzymatic digestion, amylose content, morphology, crystallinity, thermal property, and chemical composition. These physicochemical properties of the starch due to gamma radiation are assessed using optical microscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and its application are discussed. Assessment and comparison of morphological features of native and gamma-irradiated starch. Investigation of crystallinity and structural type of crystalline domains through XRD. FTIR spectroscopy confirmed the changes in chemical composition of gamma-irradiated and native starch. DSC analysis revealed the changes in gelatinization temperature of gamma-irradiated and native starch.
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23
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Tyagi T, Garlapati PK, Yadav P, Naika M, Mallya A, Kandangath Raghavan A. Development of nano-encapsulated green tea catechins: Studies on optimization, characterization, release dynamics, and in-vitro toxicity. J Food Biochem 2021; 45:e13951. [PMID: 34569069 DOI: 10.1111/jfbc.13951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/02/2021] [Accepted: 09/05/2021] [Indexed: 12/15/2022]
Abstract
Green tea (Camelia sinesis) has been acknowledged for plethora of pharmacological activities attributed by green tea catechins (GTC), however, poor bioavailability, short half-life and stability issues hamper its use as a therapeutic agent. Chitosan and sodium -tripolyphosphate were used to encapsulate GTC, which reduced its degradation in gastro-intestinal tract. The average size, zeta potential, and encapsulation efficiency of nano-encapsulated epigallocatechin-3-gallate (EGCG) rich GTC were observed as 250 nm, +49.8 mV, and 87%, respectively. The morphological and physico-chemical characterizations affirmed the size, stability, and encapsulation efficacy of nano-encapsulated green tea catechins. The In-vitro simulated release model showed the release of GTC in the intestinal phase via zero order kinetics. Cell viability studies were conducted on PC12 cell line to validate safety efficacy of nanoencapsulated GTC. Moreover, the study concluded that stability, bioavailability and bioactivity of EGCG was improved by nanoencapsulation of GTC, thereby rendering it a potent nanoceutical for clinical implications. PRACTICAL APPLICATIONS: Green tea catechin has enormous health endorsing activities. One of the major potentials of GTC is its antioxidant activity that plays a promising role in the prevention of various lethal disorders. In the present study, nanoencapsulation is used as a potential approach to improve the low bioavailability of green tea catechin. The results enlightened that nanoencapsulation of green tea catechin could be useful for improving the stability of green tea catechin in the GI tract as well as its bioaccessibility. Henceforth, this strategy restores the stability and bioavailability of green tea catechin that could be practically implied as a nutraceutical in the food and pharmaceutical industry as it can enhance the biological activity of catechins in catechin rich green tea-related products.
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Affiliation(s)
- Taniya Tyagi
- Defence Food Research Laboratory (DFRL), Mysuru, India
| | | | - Pooja Yadav
- Defence R&D Establishment (DRDE), Gwalior, India
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24
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DSC studies of the influence of gamma irradiation on the structural properties of the complexes formed with cetyl-trimethyl-ammonium bromide. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Lam ND, Quynh TM, Diep TB, Binh PT, Lam TD. Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nguyen Duy Lam
- Vietnam Institute of Agricultural Engineering and Postharvest Technology Hanoi Vietnam
| | | | | | - Pham Thi Binh
- Department of Food Technology Bac Giang Agriculture and Forestry University Bac Giang Vietnam
| | - Tran Dai Lam
- Institute for Tropical Technology Vietnam Academy of Science and Technology Hanoi Vietnam
- Graduate University of Science and TechnologyVietnam Academy of Science and Technology Hanoi Vietnam
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26
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Wani HM, Sharma P, Wani IA, Kothari SL, Wani AA. Influence of γ‐irradiation on antioxidant, thermal and rheological properties of native and irradiated whole grain millet flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Haroon Maqbool Wani
- Amity Institute of Biotechnology Amity University Rajasthan Jaipur303007India
| | - Paras Sharma
- Food Chemistry Division ICMR‐National Institute of Nutrition Hyderabad500 007India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology University of Kashmir Srinagar190006India
| | - Shanker Lal Kothari
- Amity Institute of Biotechnology Amity University Rajasthan Jaipur303007India
| | - Ali Abas Wani
- Fraunhofer Institute of Process Engineering & Packaging (IVV) Freising85354Germany
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27
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Chavan P, Sinhmar A, Nehra M, Thory R, Pathera AK, Sundarraj AA, Nain V. Impact on various properties of native starch after synthesis of starch nanoparticles: A review. Food Chem 2021; 364:130416. [PMID: 34192635 DOI: 10.1016/j.foodchem.2021.130416] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 01/05/2023]
Abstract
In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Manju Nehra
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Antony Allwyn Sundarraj
- Sri Shakti Institute of Engineering and Technology, Sri Shakti Nagar, Coimbatore 641062, TN, India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
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28
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Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications. STARCH-STARKE 2021. [DOI: 10.1002/star.202100021] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Yu Y, Feng M, Wang Q, Liu M, Gao F, Lin S. Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13699] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yali Yu
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Mengmeng Feng
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Qi Wang
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Mingyuan Liu
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Feng Gao
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Songyi Lin
- Department of Food Science and Engineering Jilin University Changchun P.R. China
- School of Food Science and Technology Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education Dalian P.R. China
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30
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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31
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Effect of γ-irradiation on the structure and antioxidant activity of polysaccharide isolated from the fruiting bodies of Morchella sextelata. Biosci Rep 2021; 40:226365. [PMID: 32896857 PMCID: PMC7494991 DOI: 10.1042/bsr20194522] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 08/18/2020] [Accepted: 09/02/2020] [Indexed: 01/05/2023] Open
Abstract
The molecular weight of the polysaccharide and the chemical groups it contains has an important influence on its biological activity, relatively low molecular weight polysaccharides may have better antioxidant activity. Polysaccharides isolated from the fruiting bodies of Morchella sextelata (MSP) were treated by γ-irradiation at 10, 100 and 1000 kGy doses, and the physicochemical properties and antioxidant activity of irradiated MSP were investigated. Microscopic observation under a scanning electron microscope (SEM) showed that breakage and pores appeared on the surface of the irradiated polysaccharide. As the irradiation dose increased, the average molecular weight of MSP decreased significantly, while the particle size and thermal stability of MSP first increased at 10 and 100 kGy doses and then decreased at 1000 kGy doses. The antioxidant activities, measured by free radical scavenging tests and protective effect on PC12 cells injured by H2O2, were all increased after irradiation, especially when the concentration of MSP was low (50 and 100 μg/ml). Therefore, irradiation treatment was an effective method to enhance the activity of polysaccharides.
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32
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Huang H, Dikkala PK, Sridhar K, Yang H, Lee J, Tsai F. Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hsiu‐Hsiang Huang
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Praveen Kumar Dikkala
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kandi Sridhar
- Department of Food Science Fu Jen Catholic University New Taipei City Taiwan
| | - Hung‐To Yang
- Department of Information Technology Meiho University Pingtung Taiwan
| | - Jia‐Twu Lee
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Feng‐Jen Tsai
- Department of Hospitality Management Meiho University Pingtung Taiwan
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33
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Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation. J CHEM-NY 2021. [DOI: 10.1155/2021/6653482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.
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34
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Jaiswal V, Rawat KPS, Gupta AD, Bhadauria V, Chavan U, Kalita D, Singh H. Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation. STARCH-STARKE 2020. [DOI: 10.1002/star.202000143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Vivek Jaiswal
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | | | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Vivek Bhadauria
- Department of Chemistry Ewing Christian College Prayagraj 211007 India
| | - Uttam Chavan
- Department of Food Science and Technology Mahatma Phule Krishi Vidyapeeth Ahmednagar 413722 India
| | - Dipankar Kalita
- Department of Food Engineering and Technology Tezpur University Napaam 784028 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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35
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Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.109093] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Kanatt SR. Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.108873] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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37
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Zhang L, Sun PY, Xie HK, Zhang YH, Zhang YY, Peng XM, Yang Z. Characterization of γ-Radiation-Induced DNA Polymorphisms in the M1 Population of the Japonica Rice Variety Gaogengnuo by Whole-Genome Resequencing. RUSS J GENET+ 2020. [DOI: 10.1134/s1022795420060149] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Jombo TZ, Emmambux MN, Taylor JRN. Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation. Journal of Food Science and Technology 2020; 58:22-33. [PMID: 33505048 DOI: 10.1007/s13197-020-04509-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/09/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
Abstract
Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and protein functionality. Gamma-irradiation can eliminate cowpea seed insect infestation and affects seed functional properties, including reducing cooking time. Hence, the potential of γ-irradiation to modify the starch- and protein-related functionalities of HTC cowpeas was investigated. Gamma-irradiation at approximately 11 kGy was applied to the seeds of two cowpea varieties, differing in HTC susceptibility, where HTC had been induced by high-temperature, high-humidity (HTHH) storage. HTHH storage increased flour pasting peak viscosity by up to 40% in the less susceptible variety and by more than 100% in the more susceptible variety. Gamma-irradiation at least completely reversed this effect, due to starch depolymerisation and debranching. Gamma-irradiation also positively impacted on some protein-related properties adversely affected by HTC; partially reversing the reduction in flour and cooked paste nitrogen solubility index of the HTC-susceptible cowpea, as a result of protein depolymerisation. The multiple benefits of γ-irradiation: disinfection, cooking time reduction and reversing some adverse effects of HTC on functional properties could make it a viable process for improving HTC cowpea quality.
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Affiliation(s)
- Talknice Z Jombo
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028 South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028 South Africa
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028 South Africa
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Niu W, Pu H, Liu G, Fang C, Yang Q, Chen Z, Huang J. Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch. Int J Biol Macromol 2020; 158:732-739. [PMID: 32360966 DOI: 10.1016/j.ijbiomac.2020.04.236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/31/2022]
Abstract
The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to "A + B"-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.
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Affiliation(s)
- Wei Niu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Gemei Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Chenlu Fang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Qi Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Zhiguang Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Department of Agricultural Technology, Neijiang Vocational and Technical College, Dongxing District, 641000 Neijiang, Sichuan Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
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40
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Luo X, Zhai Y, Qi L, Pan L, Wang J, Xing J, Wang R, Wang L, Zhang Q, Yang K, Chen Z. Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment. Foods 2020; 9:foods9030376. [PMID: 32213868 PMCID: PMC7143755 DOI: 10.3390/foods9030376] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 01/21/2023] Open
Abstract
Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA). In this study, we determined EBI’s influence on the physical and chemical properties of corn contaminated with ZEN and OTA. Moreover, the toxicity of corn after EBI was assessed through a mouse experiment. Amylose content and starch crystallinity in corn decreased significantly (p < 0.05) at an irradiation dose higher than 20 kGy. Scanning electron microscopy results revealed that the starch particles of corn began to be crushed at 10 kGy. Essential and total amino acid contents in corn decreased significantly with increasing irradiation dose of EBI (p < 0.05). Feeding EBI-treated corn fodders to mice could significantly improve blood biochemical indexes. The EBI-treated group was not significantly different from the normal corn group and did not display histopathological changes of the liver. EBI treatment can influence the quality of corn to some extent and effectively lower the toxicity of ZEN and OTA in contaminated corn. The results provide a theoretical and practical basis for the processing of EBI-treated corn and its safety.
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Affiliation(s)
- Xiaohu Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China;
- Correspondence: ; Tel.: +86-510-8532-98-20
| | - Yuheng Zhai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Lijun Qi
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Lihong Pan
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China;
| | - Jiali Xing
- Ningbo Institute for food control, Ningbo 315048, China;
| | - Ren Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Li Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Qingchuan Zhang
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China;
| | - Kai Yang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (Y.Z.); (L.Q.); (L.P.); (R.W.); (L.W.); (K.Y.); (Z.C.)
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Braşoveanu M, Nemţanu MR. Pasting properties modeling and comparative analysis of starch exposed to ionizing radiation. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108492] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Han Z, Shi R, Sun DW. Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Liu Y, Tang T, Duan S, Qin Z, Zhao H, Wang M, Li C, Zhang Z, Liu A, Han G, Wu D, Chen H, Shen L, Wu W, Dong Y. Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02415-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Chundang P, Thongprajukaew K, Kovitvadhi U, Chotimanothum B, Kovitvadhi A, Pakkong P. Improving the nutritive value of mulberry leaves, Morus spp. (Rosales: Moraceae) for silkworm larvae, Bombyx mori (Lepidoptera: Bombycidae) using gamma irradiation. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1820268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Sudheesh C, Sunooj KV, George J, Kumar S, Vikas, Sajeevkumar VA. Impact of γ− irradiation on the physico-chemical, rheological properties and in vitro digestibility of kithul (Caryota urens) starch; a new source of nonconventional stem starch. Radiat Phys Chem Oxf Engl 1993 2019. [DOI: 10.1016/j.radphyschem.2019.04.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Jeong D, Han JA, Liu Q, Chung HJ. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.039] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains. Int J Biol Macromol 2019; 129:460-470. [DOI: 10.1016/j.ijbiomac.2019.01.221] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 01/04/2019] [Accepted: 01/16/2019] [Indexed: 01/12/2023]
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48
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Reddy CK, Viswanath KK. Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2651-2659. [PMID: 31168147 PMCID: PMC6525687 DOI: 10.1007/s13197-019-03753-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/26/2019] [Indexed: 11/30/2022]
Abstract
In the present study, the finger millet grains were subjected to γ-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of γ-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated. Moisture, protein, fat, ash, and carbohydrate content of native flour was 12.96, 6.85, 2.73, 1.57, and 73.69 g/100 g, respectively. According to the results of proximate analysis, γ-irradiation significantly (p < 0.05) reduced the moisture contents and increased protein contents; however, the fat content of the irradiated flour was equal to or lower than that of the native flour. Pasting properties of the finger millet flour was reduced with the γ-irradiation. Compared with the native flour, lipoxygenase activity and malondialdehyde content decreased and radical scavenging activity, catalase, and superoxide dismutase activities increased in the irradiated flour with increasing γ-irradiation doses. Finally, the present study suggested that the γ-irradiation process improved the antioxidant enzymes and physicochemical characteristics; which could be helpful in formulating tailored made food products.
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Affiliation(s)
- Chagam Koteswara Reddy
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, 05029 Republic of Korea
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Kotapati Kasi Viswanath
- Centre for Bioinformatics, Pondicherry University, Puducherry, 605014 India
- Graduate Institute of Biotechnology, National Chung Hsing University, Taichung City, 402 Taiwan
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49
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Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676. Journal of Food Science and Technology 2019; 56:1766-1774. [PMID: 30996412 DOI: 10.1007/s13197-019-03608-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2019] [Accepted: 01/29/2019] [Indexed: 10/27/2022]
Abstract
Exopolysaccharide (EPS) produced by Weissella confusa KR780676 from an Indian fermented food (Idli) has been characterized as galactan in earlier report. In this study, the galactan EPS was irradiated at different doses (0, 4, 8, and 16 kGy) using 60Co as γ-source and effect of γ-irradiation on physico-chemical and antioxidant potential of galactan EPS was studied. Color and flow properties showed moderate change after the γ-irradiation treatment. Particle size analysis and scanning electron microscopy exhibited significant breakdown of the EPS particles into smaller average hydrodynamic diameter size from 495.54 to 198.44 nm with increasing irradiation doses. Overall, pH showed decrease, while the water activity showed an increasing trend with the increasing irradiation dose. No significant effect was observed in the functional groups of EPS as revealed in the FT-IR spectroscopic analysis. After the treatment, semi-crystalline nature of the EPS changed to amorphous as shown in XRD analysis due to the breakdown. Antioxidant activities of galactan EPS increased marginally after the treatment. However, hydroxyl radical scavenging activity increased significantly from 48 to 67%. Changes in physico-chemical and antioxidant properties of galactan EPS with γ-irradiation treatment altered the functional properties of EPS positively, making it more suitable for wider application in the food industry.
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50
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Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chem 2019; 270:95-104. [DOI: 10.1016/j.foodchem.2018.07.024] [Citation(s) in RCA: 169] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 11/18/2022]
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